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I’ve posted gluten-free doughnut recipes before. My glazed gluten-free doughnuts are kinda healthy – made with coconut, rice flour and ground almonds and baked in the oven, instead of frying.
Eating plant-based and gluten-free can sometimes feel like you’re on a permanent ‘diet’. Especially when eating out, the gluten-free & vegan option is all-too-often a salad or a stew.
And I mean, I love salads. I love a plate full of vegetables & colour & flavour.
but sometimes you just gotta deep-fry some sh*t, ya know?
This gluten-free doughnut recipe came about on one of those days. You know the ones. When everything is grey and nothing is going right and you feel like poop.
Developing these doughnuts cheered be right up.
They remind me of the Yorkshire coast, where you can buy hot paper bags of fresh-from-the-fryer doughnuts, dredged in crunchy sugar that leaves your face and hands covered in sticky crystals for hours.
And somehow, biting into a proper doughnut on a grey November day on my eighth-floor flat in the city I swear I could hear gulls and waves and penny slot machines (or maybe that was wishful thinking).
Seaside doughnuts are one of those things that I unexpectedly missed when I turned gluten-free. Of course, I was going to miss bread and pasta and beer, but I didn’t know until I was on the quayside in Whitby, watching my sisters take turns holding the hot paper bag that I’d miss fluffy, sugar-coated, deep-fried seaside doughnuts too.
While my baked doughnuts are closer to the American cake-style doughnut, these are a traditional yeast-risen affair.
As with a lot of my more indulgent recipes, these are kind of an effort to make but are so worth it. Anything baked with yeast needs to be given time to rise. Bring the ingredients with you next time you spend a few days at the coast – they taste even better against the smell of sea salt & chippie vinegar.
Gluten-free doughnut recipe
Dry donut ingredients:
- 80 g Rice flour
- 80 g Ground almonds
- 80 g Potato starch
- 1 tsp. Xanthan gum
- 1 sachet of fast action dried yeast
- 3 tbsp. Icing sugar
- 1/2 tsp. Salt
Flegg yolk ingredients:
- 60 g soya flour
- 60 g ground flax
- 240 ml water
- 1/4 tsp. Salt
- 3 tsbp. Rapeseed oil
Doughnut mylk ingredients:
- 1 cup vegan mylk I use soya
- 1.5 tsp. Vanilla extract
- 1 cinnamon stick
Foam Egg ingredients:
- 1 tsp. Apple cider vinegar
- 1 tsp. Gluten-free baking powder
- 55 g vegan margarine
For the cinnamon sugar:
- 200 g golden caster sugar
- 2 tbsp. Powdered cinnamon
- Start by sifting the dry doughnut ingredients (the flours, yeast, sugar and salt) together into a bowl
Prepare the ‘flegg yolks’ (I know its a gross name, but stick with me):
- Whisk together all the ingredients, except the oil
- Microwave on high for two minutes and whisk again. Then repeat the microwave/whisk process another two times (so it’ll be microwaved for 6 minutes total
- After the final microwave, whisk in the oil, and set your fleggs to one side
Prepare the doughnut mylk:
- Take a small saucepan and slowly heat the soya milk, with the vanilla extract and cinnamon stick
- Heat until the mylk is just beginning to simmer, then remove the cinnamon stick and turn off the heat
Prepare the Foam Egg:
- Mix the vinegar and baking powder in a small bowl – it should start to foam immediately.
Make the doughnut dough
- Bring back your bowl of flours, and add the mylk, 6 tsbp. Flegg yolk, all the foam egg and the butter. Mix with a spoon, then knead into a dough.
- Cover the bowl of dough and set to one side to rise for 1-2 hours (or in the fridge overnight.
- Once the dough has risen, roll it out and cut into doughnut shapes (that is, circles – these being seaside-style doughnuts, not American cake-style doughnuts, they don’t need a hole in the middle, but should be more like circular ‘buns’ in shape).
- Put all your cut doughnuts on a tray, cover with a cloth and rise in a warm spot for a further 40 minutes.
- While the doughnuts are rising, take the time to prepare your cinnamon sugar, so the hot donuts can be thrown straight in out of the fryer – just mix the sugar and cinnamon together in a low bowl (a large pasta bowl or small pie-dish should do the trick).
- Now comes the fun part: heat a large pan with a few inches of oil (enough for each donut to be fully submerged(, and delicately drop the donuts in, frying until crispy & golden. Remove from the fryer with a slotten spoon, drain for a minute or so on some kitchen paper, then toss straight into the cinnamon sugar until they’re coated.